Chickpea Salad

Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill Ranch is great with it, but would also be good with a tangy vinaigrette.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007

Gallery

Recipe Summary

total:
20 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Diabetic Appropriate
Gluten-Free
Vegetarian
Low Sodium
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Creamy Dill Ranch Dressing
Chickpea Salad

Directions

  • To prepare dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides. Add dill, salt and pepper and process until combined. (Makes 1 1/4 cups.)

    Advertisement

  • To prepare salad: Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add dressing and pepper and toss to coat. (Refrigerate extra dressing for up to 1 week.)

Tips

Make Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.

Tip: Buttermilk is a thick, tangy cow's-milk dairy product. Find both low-fat and nonfat versions in the dairy section of the supermarket. You can replace buttermilk in any recipe with an equal amount of “sour milk.” Mix 1 tablespoon lemon juice or vinegar to 1 cup low-fat or nonfat milk. Or use buttermilk powder (found in the baking section) prepared according to package directions.

Nutrition Facts

Serving Size: 1 cup
Per Serving:
81 calories; protein 4.4g; carbohydrates 12.1g; dietary fiber 2.5g; sugars 3g; fat 2g; saturated fat 0.7g; cholesterol 3.4mg; vitamin a iu 567.8IU; vitamin c 10.6mg; folate 37.3mcg; calcium 55.9mg; iron 0.7mg; magnesium 23.7mg; potassium 288.5mg; sodium 234.7mg; thiamin 0.1mg.
Exchanges:

1/2 starch, 1 vegetable, 1/2 lean meat
Advertisement

Reviews (2)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
renwar986@comcast.net
Rating: 4 stars
01/04/2015
Great Salad! This delicious salad was easy to make. I added red pepper for additional color. The dressing was very easy to make and very tasty. You're missing out if you didn't make the dressing. Pros: easy to make Cons: none Read More
EatingWell User
Rating: 5 stars
02/18/2012
I added sliced almonds for extra crunch. Read More
EatingWell User
Rating: 4 stars
11/07/2012
Quick and easy. I loved it! I didn't bother with the dill dressing. I just added olive oil and a little cracked pepper and voila! Delishhhh Pros: Quick to throw together healthy ingredients great tasting. Cons: Nil Read More
Advertisement
EatingWell User
Rating: 5 stars
10/31/2011
I tweaked this based on what I had. A can of chickpeas half a cucumber small yellow and small red bell pepper. Wish I'd had a tomato! 2 T olive oil and 2 T white wine vinegar 1 tsp or so Greek seasoning. Tossed together with a little salt and a sprinkling of feta. Delicious light crunchy visually appealing! Read More
EatingWell User
Rating: 5 stars
10/30/2011
A quick great tasting salad. I made a simple lemon and olive oil dressing instead of the creamy dill ranch. A nice break from the traditional leafy green salads! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Made this with tzatziki (without straining the yogurt) instead of the recommended dressing... it was DELICIOUS! Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/11/2021